Mediterranean Leg Of Lamb Recipes

Steps:

• Remove all the fat from the lamb (or most of it).
• Make small slits just large enough for garlic slivers evenly in the leg of lamb, and insert the garlic slivers.
• Cut the carrots into thick slices, the onions and lemons into quarters.
• Rub the lamb with olive oil, put salt and pepper all over.
• Put the lamb into a pan and place all the vegetables around it.
• Fill up with olive oil (1/2- 1 cup) and boiling water.
• Put into oven at 400°F and roast for an hour.
• After one hour, turn meat over and fill pan with the whole bottle of beer.
• Put back into oven for another hour.
• The vegetables give a very nice sauce.
• Experiment with the amount of lemon.
• A nice variation is adding potatoes (quarters) when turning the lamb, gives great side-dish.

Steps:

• Rinse under cold water and pat dry with paper towels. Let sit for 45 minutes to 2 hours at room temperature.
• To make the marinade; combine all the ingredients in a bowl; whisk well and set aside.
• Preheat oven to 325ºF. Cover the bottom of a roasting pan with chopped onions. Place lamb on top and pour the marinade over applying evenly. Pour chicken broth around the meat to keep the meat moist during cooking. Insert a probe into the thickest part of the lamb without touching the bone. Cover tightly with foil and transfer to the preheated oven. Roast lamb for 2 to 2 ½ hours depending on how you like it cooked.
• If medium is your preference, remove foil when the internal temperature reaches 145ºF and cook until the internal temperature reaches 160ºF. Remove from the heat and transfer leg of lamb to a serving dish.
• Pour the pan juice into a saucepan and bring to a boil. Add cornstarch mixture, stir and bring it back to a boil until the sauce thickens. Serve along with lamb and couscous. Makes 8 servings.
• TEMPERATURE CHART (internal temperature)+.
• Medium-Rare = between 140ºF to 150ºF which is about 20 minutes per pound.
• Medium = between 150ºF to 160ºF which is about 25 minutes per pound.
• Medium Well = between 160ºF to 170ºF which is about 30 minutes per pound.
• Well-done = 170ºF + which is about 35 minutes per pound.

Steps:

• Heat the oil in a large, heavy-based frying pan. Cook the lamb and shallots over a high heat for 2-3 mins until golden. Add the courgettes and stir-fry for 3-4 mins until beginning to soften.
• Add the spices and toss well, then add the peppers and garlic. Reduce the heat and cook over a moderate heat for 4-5 mins until they start to soften.
• Pour in the stock and stir to coat. Add the tomatoes, season, then cover with a lid and simmer for 15 mins, stirring occasionally until the veg are tender. Stir through the coriander to serve.

Steps:

• Preheat oven to 400°F.
• Unroll roast; trim fat.
• Spread minced rosemary, 1/4 teaspoon salt, and garlic into folds of the roast.
• Reroll roast; secure at 3-inch intervals with heavy string.
• Sprinkle with 1/4 teaspoon salt and pepper.
• Drizzle with oil.
• Secure rosemary sprigs under strings on roast.
• Place roast on the rack of a broiler pan or roasting pan; insert meat thermometer into thickest portion of roast.
• Bake at 400° for 1 hour.
• Increase oven temperature to 425° (do not remove roast from oven).
• Bake an additional 20 minutes or until thermometer registers 140° (medium-rare) to 155° (medium).
• Place roast on a platter; cover with foil.
• Let stand 10 minutes for roast to reabsorb juices.
• (Temperature of roast will increase 5° upon standing.)
• Remove string and rosemary sprigs before slicing.
• Remove rack from pan.
• Combine 1/2 cup wine and cornstarch; set aside.
• Add 1/2 cup wine to drippings in pan; scrape pan to loosen browned bits.
• Combine drippings mixture and 1 cup wine in a saucepan; bring to a boil.
• Cook 5 minutes.
• Add 1/4 teaspoon salt and cornstarch mixture; return to a boil.
• Cook 1 minute or until thick, stirring constantly.
• Serve with lamb.

Steps:

• Cook the leg of lamb in a slow oven for 1 1/2 hours.
• Mix the remaining ingredients together.
• Pour this mix over the lamb, and cover with a lid or foil.
• Cook for a further 1 1/2 hours in a slow oven.
• Slice the meat thickly and serve with the sauce-it may need to be reduced a little before using.

Steps:

• Preheat the oven to 350F, lightly oil a shallow roasting pan.
• In your blender (food Processor), with the metal blade blend the olives, garlic, spices and oil.
• Blend until almost pureed.
• Smear all over the lamb leg, place roast in the pan and roast for apprx 1 hour (apprx 20 minutes per lb.) or until the internal temp reaches 155F.
• Let it rest for 10 minutes before carving.